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Old 05-05-2008, 03:02 PM   #1
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Default obscure recipe ingredients

I have recently aquired some old recipes that have some ingredients I am not familiar with. My questions are, what are these ingredients, can they be substituted, if so with what, or can they be eliminated all together. The ingredients are: 35 grns. saccharine 550 and burnt sugar and block juice. Any assistance or info would be greatly appriciated. thanks

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Old 05-05-2008, 03:13 PM   #2
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Saccharine is fake sugar, like splenda or equal. Some old recipes used it for residual sweetness. I'd skip it.
Burnt sugar is probably exactly what it sounds like.
No idea what block juice is.
How old is this recipe? Is it "historical" or just a homebrew recipe that was concocted before quality ingredients were widely available? Judging by those ingredients, I might reconsider why you want to brew it, but that's just me.

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Old 05-05-2008, 03:50 PM   #3
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Is that "Block Juice" or "Black Juice?"

Is this a recipe for an historical porter perhaps?

If it is a porter, then Burnt Sugar could be “esentia bina” which is produced by burning a mixture of mollases and Sugar in a cast iron pan and dissolving it in boiling water. Black juice could be another name for "Spanish Juice" which is extracted from boiling liccorice roots. Both ingredients were pretty common in the brewing of early porters.

You can make both of those ingredients. Look at the december issue of Zymurgy, there's a great article on brewing a historical porter at Colonial WIlliamsburg, including their recipe...Which has directions for making both esentia bina and Spanish juice.

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Old 05-05-2008, 04:17 PM   #4
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the recipe goes like this 1 oz. balm, 5 oz. dandelion herb, 5oz. ground ginger, 2oz. block juice, 35grns. sacchrine 550, 2 1/2 lbs. sugar, 10 gal. water. This recipe comes from Mrs. Maude Grieves Culinary Herbs and Condiments Copyright is 1934 The Recipe is called Dandelion Stout

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Old 05-05-2008, 04:39 PM   #5
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Originally Posted by ESROHDE View Post
the recipe goes like this 1 oz. balm, 5 oz. dandelion herb, 5oz. ground ginger, 2oz. block juice, 35grns. sacchrine 550, 2 1/2 lbs. sugar, 10 gal. water. This recipe comes from Mrs. Maude Grieves Culinary Herbs and Condiments Copyright is 1934 The Recipe is called Dandelion Stout

Can't help you....Even google just gives the same recipe over and over or quotes the same line about Dandelion Stout being a favorite of working people.....but no one bothers to define block juice.....My thought is that since it's a stout is really is Spanish Juice, or boiled liccorice roots...but that's only conjecture on my part.
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Old 05-05-2008, 06:27 PM   #6
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I'd agree with Revvy, block juice is probably stick licorice.

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Old 05-06-2008, 01:06 AM   #7
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Everything I have found on burnt sugar is called burnt sugar syrup. The recipes all call for equal parts sugar and water. In a heavy iron skillet, heat the sugar over medium-high heat till it begins to melt. Reduce heat to low and cook till sugar is melted and dark golden brown (about 5 minutes more). Stir with a wooden spoon as necessary after sugar begins to melt (as mixture bubbles). Very carefully add the hot water, stirring to dissolve the sugar. Heat to boiling; reduce heat and boil gently for 3 minutes.

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Old 05-06-2008, 01:31 AM   #8
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According to 'The Science of Sugar Confectionery' by W.P. Edwards, "block juice is a solid block, resembling coal, but with the overpowering liquorice flavour and bitter-sweet taste." As far as where to find it, I did a bit of searching and couldn't find any. You might be able to use licorice extract as a substitute.

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Old 05-06-2008, 01:39 AM   #9
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thank you all for the info I will skip the sacchrine but i have access to fresh licorice as well as extract, I will give the burnt sugar a try and let you know how it went

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Old 05-06-2008, 04:52 AM   #10
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Quote:
Originally Posted by ESROHDE View Post
the recipe goes like this 1 oz. balm, 5 oz. dandelion herb, 5oz. ground ginger, 2oz. block juice, 35grns. sacchrine 550, 2 1/2 lbs. sugar, 10 gal. water. This recipe comes from Mrs. Maude Grieves Culinary Herbs and Condiments Copyright is 1934 The Recipe is called Dandelion Stout
Is this the entire recipe, or is there malt as well? This alone would hardly be beer...
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